Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 kg red pepper (s)
- 2 lemon (s), sliced
- 6 clove (s) garlic, peeled
- 250 ml vinegar, (tarragon vinegar)
- 250 ml water
- 1 teaspoon salt
- 2 tablespoon sugar
- 10 grains black pepper
Print Recipe
Pin Recipe Instructions
- Halve the peppers, clean and wash. Put the peppers skin up in the preheated oven at 200 ° (convection 180 °). Bake for about 20 minutes until the skin peeled off. Take the pods out of the stove one at a time and peel off the skin.
- Cut the pods into wide strips and pour them into prepared glasses.
- Bring the lemon slices, garlic, tarragon vinegar, water, salt, sugar and peppercorns to the boil and spread over the peppers. Close the jars tightly.
- After 2 days, drain the stock and bring it back to the boil. Pour it over the peppers when cooled. Close the jars again.
- For 2 glasses of 500 ml each. Shelf life: at least 3 months
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